Priya Krishna's Red Pepper, Potato, and Peanut Sabzi
This colorful Indian classic combines sweet red peppers and crispy potatoes into an elevated vegetarian-friendly meal or side. A spritz of lime juice adds an extra flavor pep. Priya suggests pairing it with tortillas and scrambled eggs for an Indo-Texan breakfast taco. This recipe was adapted from Priya's cookbook, Indian-ish: Recipes and Antics from a Modern American Family.
All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.
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Product Size
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Small Dish
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Medium Shallow
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Large Shallow
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Medium Deep
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Large Deep
Prep Time
7 minsCook Time
7-8 minsFree Time
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Ingredients
- 1 tablespoon olive oil
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- ½ small yellow onion, cut into ½ inch pieces (about ½ cup or 60g)
- 1 medium red bell pepper, cut into ¾ inch pieces (about 1 cups or 120g)
- 1 small russet potato, cut into ½ inch cubes (about ½ cup or 75g)
- ½ teaspoon kosher salt
- 2 tablespoons roasted unsalted peanuts, crushed
- 1 tablespoon fresh lime juice
Preparation
- Add oil, cumin, fennel seeds, onion, peppers into the Anyday dish and cover the dish with the lid (knob lifted).
- Cook for 3 minutes, or until vegetables have softened.
- Add the potatoes and spread evenly in the dish cover, and continue to cook for 4-5 minutes, or until potatoes are tender. Optional: if you’d like to char the vegetables, transfer this mixture to a baking sheet and broil until the peppers and potatoes turn slightly brown.
- Stir in the crushed peanuts and lime juice to taste.
Serving suggestions & tips
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.
